If you’re still looking for ways to use Halloween candy, here’s a pie to consider. It’s an ice cream pie with a brownie bottom crust.
Because they blend well with ice cream and because Fuzz brought home a ton, I used Butterfingers; but just about any type of candy bar would work, and the ice cream flavor can be modified as well.
What I like best about this pie is the crust. Instead of the usual crumb crust, this one is a thin layer of brownie baked directly in the pie dish. If you prefer a thicker crust, you can double it, but we wanted a higher ratio of ice cream, so I kept the brownie thin. For the ice cream, I used vanilla because the combination of vanilla, Butterfinger and caramel sounded good. However, if my family were more into banana, I might have tried banana flavored ice cream or maybe even pumpkin. In fact, I probably should have called this Brownie Bottom Mix and Match Ice Cream Pie because it can be made with so many variations.
- 4 tablespoons unsalted butter
- 2 1/2 tablespoons unsweetened cocoa powder (I used Hershey’s Dark)
- 1/2 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 large egg
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup flour
- 1 ½ quarts vanilla ice cream (or use a more adventurous flavor!)
- ¼ cup (more or less ) of caramel flavored sundae syrup
- 3 cups sweetened whipped cream or whipped topping**
- 4 to 8 Fun Size Butterfinger candy bars, crushed in their wrappers
- Chocolate Syrup (optional)
- Preheat oven to 325 degrees F. Grease a 9 inch deep dish glass pie plate.
- Melt the butter in a large saucepan or in a microwave-safe mixing bowl. Remove from heat, add the cocoa powder, and whisk until smooth. Whisk in the vanilla, then whisk in the sugar and the egg. Whisk in the baking powder and salt, and then gently stir in the flour.
- Spread as evenly as you can in the pie dish and bake for 20 minutes or until top appears set, yet a little shiny. A toothpick inserted should come out with moist crumbs as opposed to batter. Set on a rack and let cool. Put in the freezer until ready to use or for at least an hour.
- If desired, mix some of the Butterfinger into the softened ice cream. Another option is to just wait and put all the candy on at the end. Spread softened ice cream over top of brownie base. Drizzle caramel syrup over ice cream, and then spread a thin layer of whipped cream over the caramel syrup, dragging some of the syrup up into the whipped cream so that you have kind of a caramel-y whipped cream. Spread the remaining whipped cream over the top and pipe some around the edges (if you feel like it).
- Sprinkle more Butterfinger candy over the whipped topping. Return to freezer for about 4 hours or until whipped cream is very firm.
- When ready to serve, set the pie on a dish towel that’s been soaked in hot water. This will help loosen the crust from the side.. Cut slices and garnish with more caramel syrup and chocolate syrup (if desired).
C L says
November 4, 2012 at 10:03 pmLove the brownie crust idea! The Butterfingers I bought for the local Harvest Fest didn’t last long enough to be leftover so I might have to use something else. Maybe Junior Mints or chopped York Peppermint Patties, and drizzling the top with creme de menthe? I thought about swirling creme de menthe into vanilla or mint chip ice cream(no kiddos at the potluck next weekend) but that might be overkill. 🙂 Then again, butter pecan ice cream with crushed nut brittle sounds good too! Your Mix and Match Pie has so many possibilities! 🙂
Martha says
November 4, 2012 at 7:27 pmThis looks delicious. Love the idea of a thin layer of brownie as crush. I’m going to experiment with using low fat ice cream of frozen yogurt to see if I can make it more Weight Watchers friendly 🙂
Gloria says
November 4, 2012 at 11:35 amI like that you are finding creative uses for left over halloween candy. Can’t wait to see your book!!!
Sue says
November 4, 2012 at 9:56 amI like the brownie crust idea!